Step-by-Step Instructions

• Pat the chicken breasts dry and season them generously with salt and pepper on both sides. In a large pot over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the chicken and cook for 3 to 4 minutes until golden brown. Flip the chicken pieces, cook for another 3 to 4 minutes, and then transfer them to a plate to rest.
• Lower the heat to medium and add the remaining tablespoon of olive oil to the same pot. Toss in the minced garlic, diced onion, celery, and carrots, cooking while stirring occasionally. Allow the vegetables to soften for about 5 to 8 minutes, until they become fragrant and start to release their juices.
• Stir in the ¼ cup of dry white wine, using a wooden spoon to scrape any brown bits stuck to the bottom of the pot, which will enhance the flavor of your Chicken Pot Pie Soup. Allow the wine to cook off for about 2 minutes until it mostly evaporates, leaving a rich, aromatic base.
• Next, add the diced russet potato and 3 cups of chicken broth to the pot. Bring the mixture to a gentle simmer. While it heats, cut the cooked chicken breasts in half, returning them to the pot. Let them simmer together for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
• In a separate medium pot, melt 5 tablespoons of butter over medium heat. Gradually whisk in ¼ cup and 1 tablespoon of all-purpose flour, allowing it to cook for about 2 minutes until it turns lightly golden and forms a sticky paste. This roux will help thicken your Chicken Pot Pie Soup beautifully.
• Slowly drizzle in 1½ cups of milk followed by ½ cup of heavy cream, whisking continuously to avoid any lumps. Cook the mixture for about 5 minutes until it thickens to a gravy-like consistency and bubbles gently around the edges, adding a creamy richness to your soup.
• Pour the creamy mixture into the simmering soup and stir well to combine. Shred or chop the cooked chicken, then return it to the pot. This step allows all those wonderful flavors to meld together in the Chicken Pot Pie Soup while adding heartiness to each bowl.
• Stir in the frozen or canned corn and peas, warming them over medium heat until they are heated through, about 2 to 3 minutes. If your soup seems too thick at this point, feel free to add up to 1 cup more chicken broth until you reach your desired consistency.
• Taste your Chicken Pot Pie Soup and adjust the salt and pepper as needed for a perfect flavor balance. Once ready, ladle the soup into bowls and let the warmth wrap around you while you serve it up.